Cherry Ricotta Crostini with Balsamic Fig Glaze

• 12 - one inch slices of toasted ciabatta bread

• 1 cup whole milk ricotta

• 12 ripe cherries, pitted and halved

• 12 sprigs of fresh thyme

• 1 tablespoon Capezzana extra virgin olive oil

• coarse sea salt

• Giusti Crema

Preheat the oven to 400 degrees. Place slices of bread on a sheet pan and toast in oven for 7 minutes on the lower rack. At the same time, on a sheet pan lined with parchment, place the cherries and thyme and drizzle with the 1 tablespoon of olive oil. Sprinkle the cherries with salt. Roast for 5-7minutes on the high rack in the oven until tender and bubbly. Spread a spoonful of ricotta on each crostini. Top with 2 cherry halves and a crispy sprig of thyme. Drizzle with balsamic glaze. Top with a tiny sprinkle of kosher salt and serve immediately.

This Morello Cherry Jam is masterfully prepared, slowly cooked in copper cauldrons, to capture the flavor of the cherries and amplify it in the jam. Like a madeleine to Proust, each jar will remind you of a delicious taste of the past and a future pleasure.

Morello Cherry Jam for crepes, tarts, panna cotta and cookies.

Italian red wines, Campari and Brachetto d’Acqui, a well-priced semi-sparkling frizzante with a natural sweetness reminiscent of rose petals, candied strawberries and raspberries.